Chicken in every pot pie

8 Servings

Ingredients

QuantityIngredient
4cupsCooked chicken; cubed
cupChicken broth
cupFrozen peas
4mediumsCarrots; peeled and cut into 1/4\" slices
1canCondensed cream of mushroom soup; undiluted
¼teaspoonSalt
¼teaspoonPepper
2cupsBiscuit/baking mix
cupMilk
1teaspoonGarlic powder
½teaspoonCelery seed
Paprika

Directions

In a saucepan, combine chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally. Meanwhile, combine biscuit mix, milk, garlic powder and celery seed (mixture will be thin). Pour hot chicken mixture into eight greased ovenproof 10-ounce custard cups or casseroles. Immediately spoon ¼ cup of biscuit mixture evenly on top of each. Sprinkle with paprika. Bake, uncovered, at 350 degrees for 30-35 minutes, or until topping is golden brown.

NOTES : "I created a new title for my mom's potpie recipe while trying to come up with a clever menu for our Presidents' Day party. An old political slogan came to mind that fits the theme and my main dish just fine! It's chock-full of chicken and vegetables. " -- Mary Beth de Ribeaux, Gaithersburg, Maryland

Posted to MM-Recipes Digest by SuenDoug <SuenDoug@...> on May 17, 1998